Overview

• Nutrition authorities including FEN and FAO underscore that eggs deliver high‑quality protein, a wide range of vitamins and minerals, and are a leading dietary source of choline.
• Specialists recommend boiling eggs in the shell to best preserve protein quality, noting that frying or scrambling adds fats and is better done with small amounts of olive or vegetable oil.
• Cardiologist José Abellán says eggs are not harmful but may be less healthy than assumed due to cholesterol content, citing observational research linking a 3% energy swap from eggs to plant proteins with about a 19% lower risk of heart attack and all‑cause mortality.
• Reporting from Mexico adds that guidance for healthy people permits regular egg intake without increasing cardiovascular risk, while advising against consuming eggs raw because of safety and poorer nutrient absorption.
• Industry figures show Argentina reached roughly 380 eggs per person in the first half of 2025, surpassing Mexico’s 379 average and reinforcing the food’s broad popularity.